Showing posts with label English toffee. Show all posts
Torie’s Chocolate-Chunk Toffee Cookies
in Cherries, Chocolate, Cookies, English toffee, Oats on Tuesday, October 18, 2011
Photo credit ~ Martha Stewart.com
If you want some ammunition in your baking repertoire to impress that certain person, this is the cookie recipe to use! These cookies are unbelievably delicious and I would bake them all the time, if only they weren’t so decadent.
I’ve been baking them ever since I found the recipe in one of my favorite cookbooks, “The Martha Stewart Living Cookbook.” According to Martha ~ her friend, Torie Hallock, makes these everything-but-the-kitchen-sink cookies often for Martha at Skylands, Martha’s house in Maine
Just take a look at what they are filled with: Chocolate! Cherries! Toffee! Oatmeal! They are crisp and chewy at the same time and the tart cherries combined with the bittersweet chocolate is heavenly. Fantastic! Sooo delicious with an awesome combination of flavors! And, I really mean it! If you bake a double batch, they freeze great, that is if they make it that far.
I order my dried cherries from Cherry Republic in Michigan
So, let’s start baking! They would bake up the perfect treat!
Torie’s Chocolate-Chunk Toffee Cookies
Ingredients:
1½ cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ cup packed light-brown sugar
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla
1½ cups old-fashioned rolled oats
1 cup dried cherries
4½ ounces bittersweet chocolate, coarsely chopped
1 cup (about 7 ounces) toffee pieces, finely chopped
Method:
Preheat oven to 350 degrees. Use two nonstick baking sheets or parchment paper on the baking sheets.
In a large bowl, sift flour and baking soda.
With electric mixer, cream butter and sugars until light and fluffy, about 3 minutes, scraping down the sides of the bowl.
Add egg, mix on high speed to combine.
Add vanilla. Mix well.
Add flour mixture to egg mixture on low speed until well combined.
Add oats, cherries, chocolate and toffee pieces. Mix to combine.
Spoon dough by heaping tablespoons onto the baking sheets, spacing the cookies 2” apart.
Bake until golden brown about 10 minutes.
Cool on wire rack. Store in airtight container.
Pam’s note: They are kind of a flat cookie but, if they spread out too much when they are baked, place the dough in the refrigerator for an hour or so before baking.
Oh my gosh, they are good and I wouldn’t object if after you bake them, you mail me a few!!!
Death by Chocolate Trifle
in Bars/Brownies, Cakes/cupcakes, Chocolate, Desserts, English toffee, Kahlúa, Super Bowl on Saturday, October 8, 2011
Who can resist the lure of chocolate? I don’t know what it is but, there’s always something about chocolate that gets you going. I would say that this dessert could be the most decadent dessert ever. It is sinfully rich and sinfully good! The brownie makes it a little chewy while the Kahlua and whipped topping make it creamy smooth with some delicious toffee crunch on top.
Carla, our wonderful cool neighbor, the hostess of the Super Bowl Party we attended asked if I would bring a dessert. I know she loves chocolate, so this is the perfect dish to take and I hope she, Mark and all their guests enjoyed it.
There are two kinds of chocolate lovers; either dark chocolate or milk chocolate. Bill definitely is the chocoholic in this family, especially loving dark chocolate with this dessert being right up his alley. Me? I go for the milk chocolate.
Are all chocoholic’s the dark chocolate type? Do you cry out for dark or milk chocolate? Do you have to have a chocolate fix every day? Tell me, what is your favorite way to indulge your passion: a candy bar, a slice of cake, a cookie, a bowl of ice cream or a sinful dessert such as Death by Chocolate Trifle? Just wondering….
You try this and I guarantee you that it is so delicious there will not be any leftovers! It’s a dessert lover’s paradise! Indulge and enjoy, you have earned the right!
Death by Chocolate Trifle
Ingredients:
1 family-size fudge brownie mix
½ cup Kahlua or coffee liqueur
2 (4.2 ounce) boxes Dr. Oetker Double Chocolate Mousse Supreme
8 (1.4 ounce) Skor or Heath candy bars
1 (12 ounce) container frozen whipped topping, thawed
Method:
Preheat oven and bake brownies according to directions.
Allow to cool completely.
Using a fork, prick holes in the top of the brownies.
Drizzle with Kahlua. Set aside.
Make chocolate mousse according to package directions.
Break Skor candy bars into small pieces by tapping on them with a hammer while in the wrapper.
Crumble half of the soaked brownies and place in the bottom of a trifle bowl or large glass dish.
Cover with half the mousse, layer with 1/3 of the candy, then half of the whipped topping.
Repeat layers with the remaining ingredients.
Garnish with remaining 1/3 candy bits.
Cover and chill at least 2 hours before serving.
Makes 24 servings.
This is a chocoholic’s dream! It’s really wickedly delicious!!!
Caramel Chocolate Trifle and the Game
in Cakes/cupcakes, Caramel, Chocolate, Desserts, English toffee, Super Bowl, Trifle on Friday, October 7, 2011
The Green Bay Packers won the Super Bowl, making Bill very happy! He has always been a die-hard Packer fan even though he was raised here in northern Illinois.
Bill asked me yesterday if I knew what the “G” stands for in the Packer logo. I bet you are like me and assumed Green Bay. It makes perfect sense, right? Wrong! The funny video below is New York Giant Tiki Barber quizzing the Green Bay Packer players. I don’t feel so bad now that I know most of them don’t even know what it stands for. They definitely know more about football and lived up to the "G" last night! Here’s what the “G” stands for:
Our "hostess with the mostest" of the Super Bowl party we attended asked me to bring a dessert. I knew Carla really meant a CHOCOLATE dessert. From above, this trifle looks like chopped bits of candy but, a look at the side view shows all of its delicious layers!
This trifle is stacked with devil’s food cake chunks, chocolate pudding, a whipped topping and caramel ice cream topping with plenty of English toffee bits scattered on top. It’s multiple layers of color, textures and flavors. One of the great things about it is that you can make it ahead of time to allow it to soak up the flavors.
Believe me ~ there will not be a crumb left when you serve this sinfully rich trifle!
Caramel Chocolate Trifle
Ingredients:
1 package (9-ounces) devil’s food cake mix (I used Jiffy)
2 packages (3.9-ounces each instant chocolate pudding mix (I used devil’s food)
1 carton (12-ounces) Cool Whip or other frozen whipped topping, thawed
1 jar (12¼-ounces) caramel ice cream topping
1 package (8-ounces) English toffee bits
Method:
Prepare and bake cake according to package directions for an 8-inch square baking pan.
Cool on a wire rack.
Prepare pudding according to package directions.
Cut cake into 1½-inch cubes.
Place half of the cubes in a 3-quart trifle bowl or large glass serving bowl.
Lightly press cake down to fill in gaps.
Top with half of the cool whip, pudding, caramel topping and toffee bits.
Repeat layers.
Cover and refrigerate until serving time. I refrigerate it overnight.
16 servings
YUM!!!!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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